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Cuisine of Gaya,Bihar

Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu values of non-violence did not eat eggs, chicken, fish and other animal products. However there is also a tradition of meat-eating and fish dishes are especially common due to the number of rivers in Bihar such as the Sone, Gandak and the Ganges. There are also numerous Bihari dishes below given description of some of famous dishes of Gaya with specification.

Litti Chokha

Littis, made of plain flour crust stuffed with Sattu flour make a great snack with coriander chutney, and mashed grilled Eggplants, spiced with pickle juice. I baked these Littis but I think deep frying them gives the crust much better textur Litti Chokha is a traditional dish eaten mainly in Bihar and Jharkhad. It can be had for lunch, dinner or you can make it on your holidays and you will surely love it. Litti is similar to Bati in appearance but there is a little difference. The Pitthi(stuffing) to be filled in it is made with Sattu and Litti is eaten with brinjal bharta or mashed potato. We can also prepare Mixed Veg Chokha. So let us start the preparation for Litti Choka. Littis, made of plain flour crust stuffed with Sattu flour make a great snack with coriander chutney, and mashed grilled Eggplants, spiced with pickle juice. I baked these Littis but I think deep frying them gives the crust much better textur


Tilkut being the most popular of them is prepared using till or sesamum seeds and Jaggary or sugar. It is a seasonal (winter) sweet and only the Karigars (workers) from Gaya are believed to impart the real taste of Tilkut, One can find Tilkut carrying the label “Ramana Gaya” even in the far-flung places like Kolkata and Delhi. Ramana and Tekari road are the areas of the city where every other house is a Tilkut factory. In preparing Tilkut, sesamum seeds are poured in thick sugar juice— after this material is mixed till they turn hard. After this, the material is hammered to attain the spherical shape.


To be in Bihar in monsoon and not to bite an Anarsa just cannot be possible. In the street corners in almost cities, a visitor to Bihar can hardly miss people standing for minutes to buy hot Anarsas as they come out of frying pan. It is also based on Khoya but it is deep fried and processed with sugar. Anarsa comes into shapes “thin disk” and spherical. The sweet is finally embedded with till (sesamum ) toppings. Anarsas are made from soaked powdered rice, jaggery or sugar. The rice is soaked in water for 3 days, with the water changed daily to mitigate fermentation. The rice is then dried, retaining a minimal amount of moisture, and ground into a fine powder. This is known as the pithi, and is mixed with an equal amount of sugar.


The township of Barh may be a tiny one but its name circulates all over India due to Lai Ka Laddu: a very special sweet item whose origin lies in antiquity. The main component of this Lai is Ramdana. These ramdanas are processed and mixed with Khoya and sugar. It is given different shapes: disk shaped, spherical and traditional “laddu” sized sweet. It is very delicious having nutritional values. Often the sick and convalescing people are given this particular item because it is very easy to digest.


Originating in the squat – little hamlet Silao near Rajgir the mouth – watering sweet dish truly fits its name Khaja (just eat it). Yes, you really should eat a piece to realize its name. It is said Buddha was also fond of Khaja. The antiquity of Khaja can be understood from the fact that the name of its birth place figures in Mahabharat – it was at Silao where King Jarasandh was killed by Bhim of Pancha Pandava in a wrestling. Who knows Khaja might have been a chief sweet dish when Bhim had visited Silao ? Varying in sizes, Khaja basically is made of very thin layers of flour matured in sugar juice. On drying up, it becomes hard but it virtually melts in the mouth the moment one eats it. These sweets are dry and can be packed easily, preserved and transported, unlike the Bengali sweets which are soaked in sugar syrups. There is a tradition among the residents to gift the visitors with these sweets when they depart, as a token of love.


One of the famous dish of Bodhgaya and all bodhhist is Momos.Its really famous around all over world.There are suddenly so many places to find these delicious dumplings in Queens. Like dumplings, manti, ravioli, kreplach, and pierogi, a momo is a circle of dough filled with meat or vegetables, which are folded, sealed, and cooked. In this case, they are usually steamed. What makes momos unique are the seasonings of the fillings, and the sauces that are served with them.There are almost every Resturent and hotel serves Tibetan dishes like momos and Thukpas and also caters to Indian food lovers.

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